½ cup raw cashew nuts
2 cups water OR 4 times the amount of cashews
honey as specified below

Process the cashews and water, strain through a sieve to get milk.
Bring the cashew "milk" to a boil, cook for a few minutes, stirring constantly.The heated cashew "milk" needs to be cooled to ROOM TEMPERATURE or below (as per Elaine's yogurt making instructions in BTVC). The range for room temperature is 20-25 C (64-77 F). You need to stir often.
Add one teaspoon of honey per cup and mix well.
Add 1/4 tsp ProGurtYogurt starter yogurt starter per 2 QUARTS of nut yogurt.
Mix until no powder is visible.
Pour into yogurt maker/yogurt making pots.
Cook for 8 - 10 hours.
Refrigerate.

Tip: 24 hour incubation is not necessary, as the nut milk is lactose free.
NOTE on nuts/seeds: I have experience only on cashews, which my son can tolerate. As for other nuts, you will have to experiment to find the right proportions of water and nuts/ seeds. However, a rule of thumb is: the smaller the nut/seed the more water is needed.